{"id":5758,"date":"2018-03-30T17:42:12","date_gmt":"2018-03-30T15:42:12","guid":{"rendered":"http:\/\/ec2-52-47-168-51.eu-west-3.compute.amazonaws.com\/?page_id=5758"},"modified":"2026-09-20T12:10:21","modified_gmt":"2026-09-20T10:10:21","slug":"newly-formed-contaminants","status":"publish","type":"page","link":"https:\/\/dev.phytocontrol.com\/en\/our-analyses\/newly-formed-contaminants\/","title":{"rendered":"Process contaminants"},"content":{"rendered":"
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Accueil<\/a><\/span><\/span><\/p>\n <\/div>\n

Process contaminants <\/h1>\n
\n Request an analysis<\/a>\n <\/div>\n <\/div>\n \n \"Analyses\n <\/picture>\n <\/div>\n<\/section>\n
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What are the health risks of process contaminants<\/strong>?<\/strong><\/em><\/h2>\n\n\n\n

Process contaminants are chemical substances formed during food processing, particularly during high-temperature heat treatments (cooking, frying, roasting, sterilisation) or the refining of certain raw materials. The main contaminants monitored include polycyclic aromatic hydrocarbons (PAHs), acrylamide, 3-MCPD and glycidyl esters<\/strong>. Their presence in foodstuffs may pose a risk to consumer health. Some of these compounds are indeed suspected or recognised for their genotoxic, carcinogenic or endocrine-disrupting effects, or for their toxicity to certain organs.<\/p>\n\n\n\n

To protect consumers, these contaminants are subject to enhanced regulatory monitoring and control plans, including annual campaigns carried out by the DGCCRF.<\/p>\n\n\n\n

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Acrylamide<\/h3>\n

Regulation (EU) 2017\/2158 establishes mitigation measures to reduce acrylamide levels in foodstuffs.
\nEFSA has published a guide to good cooking practices to keep acrylamide levels as low as possible in home-cooked food: See here<\/a><\/p>\n\n<\/div>\n<\/div>\n\n\n

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PAHs<\/h3>\n

Regulation (EU) 2023\/915 sets maximum levels for benzo(a)pyrene and the sum of benzo(a)anthracene, benzo(a)pyrene, benzo(b)fluoranthene and chrysene in certain products.<\/p>\n\n<\/div>\n<\/div>\n\n\n

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3-MCPD and glycidyl fatty acid esters<\/h3>\n

Regulation (EU) 2023\/915 sets the maximum limits applicable to 3-MCPD and glycidyl fatty acid esters.
\n– For 3-MCPD: in hydrolysed vegetable proteins and soy sauce
\n– For glycidyl fatty acid esters: in vegetable oils and fats, infant formula, follow-on formula and food for special medical purposes intended for infants and young children.
\n– For the sum of 3-MCPD and its esters: in vegetable oils and fats, fish oils, infant formula, follow-on formula and food for special medical purposes intended for infants and young children.<\/p>\n\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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CONTROL PLAN<\/p>\n\n\n\n

Our expertise in the analysisof process contaminants<\/strong><\/h2>\n\n\n\n

Thanks to its analytical expertise and continuous R&D innovation, Phytocontrol has developed cutting-edge methods using the latest technologies for the detection and quantification of the main process contaminants.<\/strong><\/p>\n<\/div>\n<\/div>\n\n

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Acrylamide<\/h3>\n\n\n\n

Acrylamide is a process contaminant that forms naturally during high-temperature cooking of starch-rich foods, as a result of the Maillard reaction. The products most affected include chips, crisps, biscuits, bread, coffee and cereal-based preparations.<\/p>\n\n\n\n

To meet regulatory requirements, Phytocontrol has developed an innovative analytical method using liquid chromatography coupled with tandem mass spectrometry (LC-MS\/MS). COFRAC-accredited, this method offers excellent sensitivity, high robustness and optimised turnaround times. It achieves the limits of quantification required to meet the reference levels set out in Regulation (EU) No. 2017\/2158.<\/p>\n<\/div>\n\n

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PAHs<\/h3>\n\n\n\n

Polycyclic aromatic hydrocarbons, or PAHs, are persistent pollutants formed during uncontrolled cooking or incomplete combustion of organic matter. Food contamination can therefore be of environmental origin (industrial and vehicle pollution) or technological origin (smoking, grilling\u2026)<\/p>\n\n\n\n

Phytocontrol has developed an innovative accredited Multi-PAH analytical method using GC-MS\/MS, providing access in a single injection to:<\/p>\n\n\n\n